Originally Posted by
curly top
yes, melted, actually I should have said boil the mix of vinegar, water, sugar and spices together as it brings out the flavour better. But this mix is then allowed to cool before poring it over the Fish. I'm no cook and just thought people would do it . Give er a shot, the most important step is to cover the fish with salt, coarse pickling salt and make sure it's firm, kind of tough feeling, this takes place of any cooking process. This is why I salt big spring for at least 2 days, thinner smaller fish like sox and coho a good heavy salting for a day at least. ENJOY everyone! I just jarred another batch today : ))
CT